Omakase Course- Grated eggplant soup from Aichi Ichirou Farm- Akashi's rockfish with liver ponzu- Head of shrimp- Natural shrimp from Amakusa- Rare version of natural shrimp from Amakusa- Round okra- Aged sandfish for 3 days- Yamanaka chili with Tosa salt (a mixture of roasted bonito flakes and salt)- Sandfish bone crackers- Young sweetfish from Nagano's Tenryu River- Corn from Okayama's Hiruzen- Salad with sakura shrimp, micro herbs, and negi (Kyoto green onion) in kombu dashi- Rare squid (Aori Ika)- Fresh ginkgo from Kumamoto, currently in season with high moisture content- Natural grouper from Amakusa Bay- Yam noodles- Flower zucchini from Aichi's Ichirou Farm, wrapped with minced shrimp. The chef spent 5 years perfecting this dish.- Completely pesticide-free rice from Okayama's duck farming method- Shizuoka Red Moon, aged for 25 months- Ribbonfish- You can choose from 5 types of rice dishes. The photo shows Tencha. - Tendon (tempura rice bowl) with kakiage and tempura sauce - Tencha with kakiage, wasabi, and mitsuba - Tenbara (tempura rice bowl) with kakiage and salt - Tamago gohan (egg rice) with a yolk tempura - Tenmusu (tempura rice ball)- Dessert: Watermelon bar, with black items resembling seeds made of GODIVA chocolate. For a flavor change, freshly grated mint and Monkey gin sauce are added.Glass of white wineTotal: JPY 39,100Reservations for the omakase are released on the 1st of every month at 3 PM. Any cancellations will randomly free up additional spots.In August, abalone is featured, followed by eel and then matsutake mushrooms.The tempura has a very light batter that enhances the flavors of the ingredients. It's not heavy, so I believe many women can enjoy it.
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